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中文摘要：
以小麦制粉不同系统面粉样品为材料,系统研究了不同系统小麦面粉的糊化特性及其与面条品质性状间的关系.结果表明：系统粉的初始糊化温度、最高黏度时温度变化幅度较小,而最高黏度存在明显差异;前路心磨和渣磨面条品质很好,后路心磨和渣磨面条品质较差.初始糊化温度和最高黏度时温度与面条各感官指标间无显著相关关系,而最高黏度与色泽、表观、黏性、光滑性、食味和总评分呈显著或极显著正相关.小麦面粉糊化特性指标最高黏度对面条的感官品质指标具有很大影响,最高黏度越高,面条的品质越好.因此,最高黏度是预测面条品质的重要指标之一.
英文摘要：
The paper studied the gelatinization properties of wheat flour samples of different wheat milling systems,and the relationship between the gelatinization properties and the noodle quality.The results showed that the initial pasting temperature and the temperature of the peak viscosity of the flour samples changed least,but the peak viscosities were different from each other obviously;the noodles from the front section of a reduction system and a scratch system had better quality;and the noodles from the rear section of the reduction system and the scratch system had poor quality.The initial pasting temperature and the temperature of the peak viscosity had no significant relation between each sensory index,but the peak viscosity was in significant or extremely significant correlation with the color,the appearance,the viscosity,the smoothness,the taste,and the total grade.Therefore,the peak viscosity had great influences on the sensory quality indexes of noodles.That is to say,the higher the peak viscosity was,the better quality the noodles had.Accordingly,the peak viscosity was one of the important indexes for predicting the noodle quality.
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